- 4
- 5 mins
- 50 mins
3.8/5
(9 Votes)
Ingredients
- * 1 small boneless, skinless turkey breast half (about 2 pounds)
- * Coarse salt and ground pepper
- * 2 tablespoons olive oil
- * 2 cups dry white wine, such as Sauvignon Blanc
- * 1/4 cup Dijon mustard
- * 1/4 cup chopped fresh parsley
Preparation
Step 1
# Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
# In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
# Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon; bring to a simmer. Remove from heat; stir in parsley, and season with salt and pepper. Top turkey with sauce
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